bake - September 2016 - 18

Equipment

What to Know About Freezers
As retail bakery owners seek to improve production efficiency,

dry environment for chocolate items, a wet one for fancy cakes

a freezer can become your new best friend. Yet, ﬁrst there are

with whipped cream and fruit and a deep-freeze storage.

key considerations to review to understand the importance of
buying and installing the right equipment.

Deep-freeze or blast freezers are becoming important to
wholesale bakeries, in particular, that sell frozen baked breads,

Each time you open the door of your freezer, refrigerator or

rolls and other bakery products to regional or national grocery

hot-food holding cabinet, you risk affecting the interior temper-

chains. At Companion's new bakery facility in St. Louis, owner

ature. What's worse is that return air ducts that pull heated air

Josh Allen invested in a blast freezer running at 30° below zero

from your kitchen through the front of the cabinet force equip-

and a holding freezer (5° F) with 190 pallet position capac-

ment to work that much harder. To alleviate this issue, Traulsen

ity. Using a blast freezer ensures that product stays frozen

equipment features rear-biased return air ducts located in the

throughout distribution to Companion's grocery customers.

top of each unit, reducing heat ﬁltration, putting less strain on
the airﬂow system, maximizing equipment life as well as prod-

Temperature control is vital to every step of the process. The

uct shelf life.

Traulsen R & A Series is distinguished by an exclusive INTELATRAUL microprocessor for precise temperature control and

According to Bakon USA, when storing at low temperatures,

the TempAssure airﬂow system, which maintains consistent

ﬂuctuations in temperature must be avoided. Fluctuations in

air temperature by keeping airﬂow regulated to withstand the

temperature create ice crystals that inﬂuence the quality of

harsh kitchen environment. These features provide outstanding

the stored products. Air speed is also of great importance

temperature maintenance characteristics, helping to keep food

for products for which dehydration is undesirable. Besides

safe and fresh longer.

air speed, relative humidity is also essential in securing and
guaranteeing quality.

Further, a three-digit LED display can be set to Fahrenheit
or Celsius, and provides a number of options for audio and

From Bakon USA, the Koma Variotherm system is exclusive to

visual alarms: Hi/Lo cabinet temperature, clean condenser,

Koma and works based on the Koma TLR formula. This means

evaporator coil and discharge line sensor failures, and power

constant temperature, a high humidity and a regular constant

supply interruption.

air circulation create the possibility of storing your products
for a longer period of time while retaining the product quality.

From other equipment manufacturers, Panimatic freezers are

An advanced and independent temperature control per com-

designed to preserve bakery products in a negative cold stor-

partment is possible thanks to the partitioning wall separating

age environment from -18°C to -20°C. Available in options from

each compartment.

2 to 10 doors for 400 by 600 trays, the P58 freezer for pastries
has a loading capacity of 19 to 110 trays. The C87double depth

Similarly, you can create the ideal conditions for all types of bak-

freezer offers greater space for 38 to 220 trays. Panimatic

ery products. For instance, this equipment enables you to have a

walk-in freezers are made-to-measure.

18 < SEP 2016 | bakemag.com

http://www.bakemag.com

bake - September 2016

Table of Contents for the Digital Edition of bake - September 2016